Clinical Nutrition Manager

Responsibilities Plans, develops, facilitates, and evaluates short and long-term strategies to meet the organization’s needs Manages operations of central kitchen facility providing products throughout NMHS Manages patient and retail operations at Women’s, Behavioral Health, & Baldwyn Nursing Facilities Assist Director in serving as a consultant to affiliate/community hospital’s food service management teams Plans, develops, facilitates, and evaluates quality indicators on services provided to customers Develops metrics to drive operational efficiencies while enhancing staff and patient satisfaction Provides positive leadership and direction to staff ensuring safe, cost-effective, and quality food services Continuously monitor patient and employee satisfaction and employee retention Ensure department compliance with all local, state, federal, and other legal/regulatory agencies Assists in preparing annual budget and monthly statistical reports Maintain confidential and legal department data Ensure the delivery of highest standard of care specific to patient condition/need Attends and provides continuing education in-services Accountable for managing and evaluating work performance of assigned employees/areas In absence of Director, will fulfill duties and responsibilities of that role Facilitates multi-disciplinary process improvement teams for root cause analysis investigations Lead the development and implementation of a dietary performance improvement plan that provides measurable benefits to the department Contribute ideas and suggestions for improvement opportunities that will enhance the department and ensure continual, positive relationships with internal customers Monitor, observe, review and evaluate the performance and competencies of assigned direct reports Requirements Bachelor’s Degree in Food & Nutrition required: Master’s Degree Preferred Licensed as a Dietician in the state of MS; RD required – maintains license and registration as required Demonstrates knowledge of nutrition care throughout the life cycle Strong dietary operational experience required; requires 3 or more years in a patient – and family – centered hospital environment with high sustaining results in patient, family and customer satisfaction Demonstrated experience in performance improvement initiatives Knowledge of nutrition and menu planning and health/food safety requirements Skilled in using Microsoft Office products, budgeting personnel management and strategic planning Ability to instruct staff in food service processes and procedures Excellent oral and written communication skills and good organization skills #J-18808-Ljbffr